Schokoladen-Roulade

preparation

1. Grease a 32.5 x 23 cm sheet for biscuit rolls and lay out with baking paper. Sift the flour and cocoa powder on a plate.

2. Place the eggs and canderel in a large bowl, place over a pot of boiling water and stir with an electric hand mixer for 5-7 minutes until the mixture is thick and the volume has almost doubled. Remove from heat and stir for another minute.

3. Add more flour to the mixture and carefully fold in with a metal spoon. Put into the tin and bake for 7-8 minutes.

4. Place a folded tea towel on the work surface and a clean non-stick coated baking paper on top. Turn the cake out of the baking sheet with the baking paper and cover it with a damp dishcloth. Approximately Allow to cool for 1 hour.

5. Remove the tea towel from the biscuit, remove the baking paper and cut the edge with a sharp knife. Put the quark, cream fraiche, vanilla extract, cocoa powder and canderel in a bowl and beat until creamy. Then distribute evenly over the roulade. Using the baking paper underneath the pastry, lift the longer edge and roll up. Transfer to a flat board and refrigerate for 3-4 hours until the biscuit is nice and cool. Dust with powder and canderel before serving.

180 kcal per serving